This is such a flavorful way to use potatoes. I have had this recipe for many years.

Ingredients:

2 Tbsp. lemon juice (I use the bottled)

2 Tbsp. olive oil

1/2 tsp. thyme

1/2 tsp. garlic salt

1/8 tsp. pepper

1 pound red potatoes (new potatoes if possible)

Directions:

Slice potatoes about 1/4 inch thick. Lay on cookie sheet in a single layer. Combine all the other ingredients in small bowl and drizzle over potatoes. Bake at 425 degrees F for approximately 30 minutes. Baking time will depend on how thick you cut them.

Servings:

4

Time:

10 Minutes Preparation Time

35 to 45 Minutes Cooking Time

Source: I have had this in my file for a long time and can't remember where I found it.

I love cilantro but if you don't then simply substitute with Italian parsley or celery leaves :-)

Ingredients:

2 lb. red potatoes, cut into 3/4 inch cubes

1 1/2 Tbsp. minced garlic

1 1/2 Tbsp. extra virgin olive oil

salt and pepper to taste

3/4 cup mayonnaise

2 Tbsp. Dijon mustard

2 Tbsp. fresh lemon juice

1/4 cup fresh cilantro leaves, finely chopped

2 hard boiled eggs, chopped

1/2 small red onion, chopped

Directions:

Preheat the oven to 400 degrees F.

Toss potatoes, garlic and oil in a large bowl, season with salt and pepper, toss again, spread evenly on an oiled foil lined baking sheet, roast until just tender, about 15 minutes, remove from oven and let cool completely.

Whisk mayonnaise, mustard, lemon juice and cilantro in a small bowl until all ingredients are completely incorporated.

Toss cooled potatoes, eggs and red onions in a large bowl, add mayonnaise mixture, toss again, season with salt and pepper if desired, cover and refrigerate for at least two hours to let flavors meld. Toss again just before serving.

I know many people don't care to use red potatoes for mashers, but I personally prefer them because of their sweeter flavor, firmer texture and their tender skins that add extra nutrition to your mashers.